Authentic Cambodian Fish Amok Recipe | Compass & Fork

Ingredients

• 1 stem lemongrass (outer layer removed, bottom 3 inches finely sliced)
• 1 piece galangal (about 1 inch (2.5cm), sliced)
• 4 kaffir lime leaf (sliced, middle stem removed)
• 2 red chili, long Asian style (sliced, deseeded)
• 4 cloves garlic (sliced)
• 3 shallot (sliced)
• 3 tbsp turmeric, fresh (or 2 tbsp turmeric powder)
• 2 tsp shrimp paste
• 2 tbsp coconut oil (or olive oil)
• 1 1/2 cups coconut cream
• 1 lb fish portions (thinly sliced)
• 1 cup chicken stock
• 2 egg (lightly beaten)
• 1 tbsp fish sauce
• 1/2 lb spinach (leaves only, or silver beat leaves, thinly sliced)
• 1/2 tbsp palm sugar (substitute with brown sugar)
• salt, ground sea
• black pepper, ground
• 1 bell pepper (capsicum), red (ribs and seeds removed, julienned)
• 2 kaffir lime leaf (sliced, middle stem removed)